Saturday, August 1, 2009

Pimientos De Padrón


Our pepper pick these days is the Pimientos de Padrón, these tender little thumb sized peppers make a great tapas when quickly sauteed in olive oil and sprinkled with coarse sea salt.

In the tapas bars of Spain they are popular because of their sweet, nutty flavor and delicate flesh as well as for their entertainment value. The peppers offer a fun game of culinary roulette for the table -- about 1 in 10 are HOT, and there is no way to determine which are hot and which are not! To beat the heat, one needs to sip a protein based drink (like milk), or alcohol (cerveza, vino, etc.)

We first tried these peppers at a favorite Seattle Restaurant, The Harvest Vine and loved them, so we were gleeful to see a sign at our favorite Spanish store in Seattle, The Spanish Table that they were selling Pimientos de Padrón!

They couldn't be easier to prepare, here's how..

serves 4
¼ pound fresh Pimientos de Padrón
3 tablespoons olive oil
¼ teaspoon coarse sea salt

Pour olive oil in heavy skillet and heat to medium high.
Throw peppers into oil, and give the pan a few of shakes while they heat.
When the peppers show white blisters, remove from heat.
Sprinkle with sea salt and serve.

Delicious with a cold glass of Portuguese Vinho Verde.

Fried goat cheese medallions are a splendid companion to the peppers...recipe in next post!

For more information on where to find Pimientos De Padrón or information about peppers in general, visit Happy Quail Farms.

Pimientos De Padrón on Foodista


chachkes said...

yum. we're at a lake in north dakota presently. undoubtedly, these splendid pimientos are plentiful at the Glen Ullin market.

Anonymous said...

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